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Parmesan Crusted Veggie Spirals

(1)
  1 reviews
  • 30 min prep time
  • 1 hr 10 min total time
  • 7 ingredients
  • 20 servings
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Good-for-you veggies hide in this triple cheesy, pizza-crust appetizer.

Bake-Off® Contest 46, 2013
Jane Michel
Houston, Texas

Ingredients

1
box (7 oz) Green Giant™ frozen antioxidant blend broccoli, carrots and sweet peppers
1
jar (6 oz ) marinated artichoke heart quarters, drained
6
oz 1/3-less-fat (Neufchâtel) cream cheese, softened
1/2
cup finely shredded sharp Cheddar cheese (2 oz)
1/4
teaspoon Italian seasoning
1
can Pillsbury™ refrigerated thin pizza crust
1 1/4
cups shredded Parmesan cheese (5 oz)

Steps

  • 1 Heat oven to 375°F. Spray large cookie sheets with Crisco® Original No-Stick Cooking Spray. Microwave frozen vegetables as directed on box. Drain; cool 3 minutes. Finely chop vegetables and artichokes.
  • 2 In medium bowl, mix cream cheese, Cheddar cheese, Italian seasoning, and 1/8 teaspoon pepper until blended. Stir in vegetables and artichokes; mix well.
  • 3 Unroll dough on cutting board; press into 15x11-inch rectangle. Spread with cream cheese mixture to within 1 inch of one long side. Starting with filled long side, carefully roll up; pinch edge to seal. Using serrated knife, cut into 20 slices.
  • 4 In shallow dish, spread Parmesan cheese. Gently press both sides of each slice into cheese. Place 2 inches apart on cookie sheet. Press each slice into 2 1/2-inch round.
  • 5 Bake 13 to 19 minutes or until bottoms are deep golden brown. Serve warm.
  • 1 Heat oven to 375°F. Spray large cookie sheets with Crisco® Original No-Stick Cooking Spray. Microwave frozen vegetables as directed on box. Drain; cool 3 minutes. Finely chop vegetables and artichokes.
  • 2 In medium bowl, mix cream cheese, Cheddar cheese, Italian seasoning, and 1/8 teaspoon pepper until blended. Stir in vegetables and artichokes; mix well.
  • 3 Unroll dough on cutting board; press into 15x11-inch rectangle. Spread with cream cheese mixture to within 1 inch of one long side. Starting with filled long side, carefully roll up; pinch edge to seal. Using serrated knife, cut into 20 slices.
  • 4 In shallow dish, spread Parmesan cheese. Gently press both sides of each slice into cheese. Place 2 inches apart on cookie sheet. Press each slice into 2 1/2-inch round.
  • 5 Bake 13 to 19 minutes or until bottoms are deep golden brown. Serve warm.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
Calories from Fat
60
% Daily Value
Total Fat
6g
10%
Saturated Fat
3g
16%
Trans Fat
0g
0%
Cholesterol
15mg
5%
Sodium
280mg
12%
Total Carbohydrate
9g
3%
Dietary Fiber
1g
4%
Sugars
0g
0%
Protein
5g
5%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company
Comments + Recipe Twists

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